Healthy Apple Muffins
These healthy apple muffins are packed with wholesome ingredients, such as whole wheat flour and coconut sugar, giving them a rich, fall-inspired flavor. The addition of pumpkin puree ensures these muffins stay wonderfully moist while offering a delightful balance of sweetness.
Each fall, apple picking at local orchards is a popular activity, and it’s always fun to bring home a fresh batch of apples. Whether enjoyed with date caramel sauce, made into apple nachos, or baked into delicious treats, fresh apples add a lot of versatility. This healthy apple muffins recipe is a favorite go-to for a delicious breakfast or snack.
These muffins have a perfect blend of hearty texture, natural sweetness from coconut sugar, and fresh apple chunks. They also pair wonderfully with a hot drink, like a cozy pumpkin spice latte, making them a great choice for chilly mornings.
WHY THESE HEALTHY APPLE MUFFINS ARE A MUST-TRY
A GUILT-FREE TREAT – Unlike traditional muffins that are loaded with refined sugar and flour, these healthy apple muffins are made with whole wheat flour, coconut sugar, Greek yogurt, and pumpkin puree. These ingredients provide a healthier option that doesn’t compromise on taste.
FALL FLAVOR PERFECTION – With a combination of cinnamon, pumpkin, and apples, these muffins deliver all the comforting flavors of fall in every bite.
PORTABLE AND CONVENIENT – These muffins are perfect for busy mornings. Simply grab one and head out the door for a quick, delicious breakfast or snack.
KID-FRIENDLY AND FUN – These muffins are sure to please even the pickiest eaters, making them a great addition to kids’ lunchboxes as a healthy fall snack.
INGREDIENTS FOR THESE HEALTHY APPLE MUFFINS
- Whole Wheat Flour – A nutrient-rich option that’s packed with protein, fiber, and vitamins, whole wheat flour adds a wholesome touch to these muffins.
- Cinnamon – Cinnamon pairs beautifully with apples, creating a warm, inviting flavor for the muffins. You’ll also use some for the topping.
- Eggs – Essential for providing structure, eggs help these muffins rise and stay fluffy.
- Coconut Sugar – A more natural alternative to brown sugar, coconut sugar gives these muffins a subtle sweetness without being overly sweet.
- Butter – Butter contributes to the moist and rich texture of the muffins.
- Pumpkin Puree – Pumpkin enhances the flavor and moisture of the muffins, while also reducing the need for extra butter. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Greek Yogurt – This ingredient helps to keep the muffins moist, so they won’t dry out.
- Apple – Fresh apples are the star ingredient! About 1-2 apples, peeled and chopped, work best. Honeycrisp or Pink Lady apples are excellent for baking.
The full ingredient list with measurements is available in the recipe card below.
EASY SUBSTITUTIONS FOR THIS RECIPE
- Flour – If you don’t have whole wheat flour, all-purpose flour is a fine alternative.
- Pumpkin – If you don’t have pumpkin puree, you can substitute with applesauce for a slightly different flavor.
- Coconut Sugar – If you don’t have coconut sugar, regular brown sugar will work just as well.
- Gluten-Free – To make these muffins gluten-free, replace the whole wheat flour with a 1:1 gluten-free flour blend, such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Vegan Option – To make this recipe vegan, substitute the eggs with flaxseed eggs, use vegan butter, and replace Greek yogurt with non-dairy yogurt.
STEP-BY-STEP INSTRUCTIONS FOR MAKING HEALTHY APPLE MUFFINS
- Start by mixing the cinnamon and sugar for the topping in a small bowl and set it aside.
- In a large bowl, combine all of the dry ingredients and stir to blend them evenly.
- In a separate bowl, whisk together the wet ingredients until fully combined.
- Gently fold the dry ingredients into the wet mixture, then add in the chopped apples.
- Pour the batter into your prepared muffin tin, and sprinkle the cinnamon sugar mixture on top.
- Bake the muffins for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
TIP: For easy cleanup, use paper or silicone muffin liners. If you don’t have them, be sure to grease your muffin tin well.
HOW TO STORE HEALTHY APPLE MUFFINS
Let the muffins cool completely before storing them. For longer storage, keep them in the fridge. At room temperature, they’ll last 2-3 days, but in the fridge, they’ll stay fresh for up to a week. You can also freeze them for up to three months.
TIP: Make sure the muffins cool completely on a wire rack before storing them. This helps prevent moisture from forming inside the container, which could make your muffins soggy.
FREQUENTLY ASKED QUESTIONS
What Are the Best Apples for Baking?
For baking, it’s best to choose apples that are firm and slightly tart. Varieties like Honeycrisp, Pink Lady, Fuji, and Granny Smith work great in this healthy apple muffins recipe.
Can These Muffins Be Frozen?
Yes, you can freeze these healthy apple muffins. Once they’ve cooled, place them in an airtight freezer-safe container or bag. To thaw, just leave them in the fridge overnight.
Do I Need to Peel the Apples?
Peeling the apples is optional. If you prefer not to peel them, that’s perfectly fine. The skin softens when baked, and it won’t be noticeable in the final muffin.
Healthy Apple Muffins
Ingredients
- 2 large eggs
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¾ cup coconut sugar or substitute brown sugar
- 4 tablespoons softened butter
- ¾ cup pumpkin puree store-bought or homemade
- 1 teaspoon vanilla extract
- ¾ cup full-fat Greek yogurt
- 1 ½ cups fresh apples peeled and diced (about 1-2 medium apples)
For the Topping:
- 2 tablespoons coconut sugar or dark brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper cups or greasing it lightly.
- In a small bowl, mix together the coconut sugar and cinnamon for the topping, and set it aside.
- In a separate medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and sea salt.
- In a large mixing bowl, cream together the softened butter and coconut sugar until smooth. Add the eggs, pumpkin puree, and vanilla extract, stirring until combined. Mix in the Greek yogurt until the batter is creamy.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently. Once well combined, carefully incorporate the diced apples.
- Spoon the batter evenly into the muffin pan, filling each cup nearly to the top. Sprinkle the cinnamon-sugar mixture over the tops of the muffins.
- Bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for about 15 minutes on a wire rack before serving.
- Store any leftover muffins at room temperature for 2-3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.
Notes
- If you’re out of whole wheat flour, feel free to use all-purpose flour instead.
- No pumpkin? No worries! Applesauce is a great alternative if you want to boost the apple flavor.
- Brown sugar can step in for coconut sugar if that’s what you’ve got.
- Looking for a gluten-free option? Swap the regular flour for a gluten-free 1:1 all-purpose flour, like Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- To make these vegan, replace the eggs with flaxseed eggs, use vegan butter in place of regular butter, and choose non-dairy yogurt instead of Greek yogurt.
- Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.
